Guilt-less Desserts & Treats for your Family


Hot Cross Brownies

So….who else is suffering from a school holiday induced mental breakdown?

I normally love school holidays. There’s no rushing in the mornings, no lunch boxes to pack and snacks to make. I get to spend more time with the kids, they get to play more with each other and it’s a fun, non-eventful fortnight.

Except this last week has been crap.

The kids have decided that these holidays are going to be the ones where they don’t get along, scream at each other and exact revenge for every wrong doing biblical style. The noise factor has been at screech factor and my care factor for “he hit me” has been replaced with rage and long lectures on how to make a good decision.

And I am so over it!!

I’m over the yelling, the hitting, the lego being used as weapons, the mail being used as weapons, the laundry being used as weapons (you get the jist right? See something, use it to annoy/hurt your sibling). Tonight I gave my biggest talk lecture of the holidays so far; it was on decision making, implementing the 5 second rule for revenge attacks and why pigs cannot walk on their hind legs all day. Time will tell if it sunk in (my guess is it didn’t!).

We have 10 more days of holidays and we need to turn this ship around before it capsizes…or I eat all of the Hot Cross Brownies!

These Hot Cross Brownies are the next instalment in my ‘I love Hot Cross Buns but they don’t love me’ series. There’s been donuts, cupcakes and now Brownies.

These Hot Cross Brownies are fudgey and dense and are made with my favourite secret ingredient; Sweet Potato. To give them the Easter feels I’ve added spices and raisons…and the optional and awkwardly drawn crosses.

Making the brownies is quick and easy in the blender. Using a blender/food processor helps to smooth out and hide the sweet potato and makes the dense consistency that I love in a brownie…not the blah, dry cake like brownie that only mal-adjusted psychopaths prefer. (#sorrynotsorry for the insult if that’s you)

I have baked these Hot Cross Brownies in a 20cm/8 inch cake tin but you could also use a rectangular slice tin. They are not super thick, so if you want a chunkier brownie use a smaller tin and bake them for longer.

Love Easter? Love Hot Cross Buns but struggle with allergies and intolerances? You need to get my Healthy Easter Recipe eBook. There’s over 30 Easter themed desserts and treats (include lots and lots of Hot Cross Buns) available for instant download for only $5. You can grab your copy here and your house will be smelling like a delicious, healthy bakery in no time!

Hot Cross Brownie

These Hot Cross Brownies are super fudgey and the perfect hideen veggie chocolate treat for Easter.
Prep Time10 mins
Cook Time23 mins
Total Time33 mins
Course: Dessert
Cuisine: Easter
Keyword: Gluten Free
Servings: 16 pieces
Author: Lisa

Ingredients

Hot Cross Brownie

  • 230 grams pureed Sweet Potato measure after baking. To bake; place whole, unpeel sweet potato in a moderate oven for 60-90 minutes or until nice and mushy inside.
  • 1 Tablespoon Coconut flour
  • 1/2 Cup Oil (I used Olive Oil) if using Coconut oil melt it first
  • 3/4 Cup Cocoa
  • 1/3 Cup plus 1 tablespoon Maple Syrup/Rice Malt Syrup
  • 3 Eggs
  • 2 teaspoon Vanilla Extract
  • 1 teaspoon Baking Soda
  • Dash of salt
  • 2 teaspoons Mixed Spice
  • 2 teaspoons Cinnamon
  • 1/3 Cup Currants or Sultanas or dried Mixed Fruit

Cross Paste

  • 1 Tablespoon Coconut Flour
  • 3 Tablespoons Arrowroot
  • 2 – 2 1/2 Tablespoons Water

Instructions

  • Preheat oven to 160C/325F. Line and grease a 20cm square cake tin or a slice tin of similar size.
  • Place all the ingredients (except the currants)in a blender/food processer and blend until smooth.
  • Stir through the currants.
  • Pour into the prepared baking tin and smooth the top.
  • If using, combine the cross paste ingredients and make a cement like paste. Put into a zip lock bag, snip the corner and make lines over the brownie.
  • Bake for 27 minutes.
  • Eat the Hot Cross Brownie warm or cold. Can be served with cream or ice cream.

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